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SOUPS
SPICY KUMERA SOUP
Serves 8 to 10
INGREDIENTS
2 Tablespoons oil
3 large onions, chopped
1 Tablespoon Cajun spice
½ teaspoon ground fennel seeds
1 teaspoon ground cumin
6 cups/1½ litres vegetable or chicken stock
2kg kumera (sweet potato), peeled and cut into
small chunks
Salt and pepper
1 cup sour cream or natural yogurt
Fresh tortillas
METHOD
Searing on the stovetop with
EasySear™ pan
1. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil and
heat a further 1 minute.
2. Add onions and sauté until onion has
softened slightly, about 3 to 4 minutes,
stirring occasionally
3. Add Cajun spice, ground fennel seeds
and ground cumin, sauté for 2 to 3
minutes or until spices are fragrant.
Slow Cooking
4. Place EasySear™ pan back into slow
cooker base.
5. Add stock and sweet potato, mix well.
6. Cover with lid, turn Temperature
Control Dial to ‘HIGH’ setting. Cook
for 2 to 3 hours or until sweet potato is
very soft.
7. Turn dial to ‘Off’ and turn slow cooker
off at power outlet, remove power plug
from power outlet.
8. Using a non scratch potato masher
gently mash sweet potato until well
broken up. Season soup with salt
and pepper.
9. Serve soup with a spoonful of sour
cream or natural yogurt and fresh
warmed tortillas.
Setting Variation: Use the Low setting and
cook for 6 to 7 hours or the Auto setting for
4 to 5 hours.